Saturday, October 23, 2010

Pumpkin and Azuki Beans

My son brought home a small pumpkin after a field trip to the pumpkin patch the other day. For the first time I considered that a pumpkin could actually be eaten, and that not all pumpkin made for consumption comes out of a can only to be made into a pie. I had bought azuki beans at the beginning of my vegan journey after reading The Kind Diet knowing there was some recipe in the book that had to do with them. I can't get my hands on a Kobacha squash to save my life, so I thought why not use the pumpkin? I'm sure butternut squash would be lovely as well. After reading reviews of the recipe, I thought adding a few ingredients might be nice. The toasted sesame seed oil adds a nice touch, and I think the cilantro is probably essential for a little brightess. I really enjoyed this. It's a nice warm bowl of goodness for a fall day.

Pumpkin and Azuki Beans
Recipe adapted from The Kind Diet by Alicia Silverstone

1 cup dried azuki beans
2 cups pumpkin or kabocha squash, cut into large chunks
1 4-6 inch pieces of kombu
1-3 t. Shoyu
1 T. Toasted Sesame Oil
chopped fresh cilantro

1 Chopped Yellow Onion
4 Garlic Cloves Chopped
1 Inch Piece of Ginger, grated on microplane

Combine the kombu and beans in a bowl and cover with water by an inch or two and soak overnight. Drain the kombu and beans and rinse. Cut kombu into inch squares. Add to heavy duty pot. Add azuki beans, and cover with 1 inch of water. Bring to a boil for 5 minutes, and skim off foam. Reduce heat to low, and cover the pot. Simmer about 25-30 minutes.

In the meantime, warm olive oil and add onion to the pan with a sprinkle of salt. Reduce heat to medium low and cover. Cook until browned and carmelized, about 15 minutes. Add garlic and ginger, and cook an additional 2-3 minutes until cooked through.

After 25-30 minutes, add pumpkin or squash to the top of the beans. Make sure water is still covering beans. Cook an additional 15-20 minutes, until beans and pumpkin are to your desired texture. Add cooked onions, garlic and ginger. Stir in toasted sesame oil. Stir in Shoyu 1 t. at a time to your desired taste (I think I ended up adding a little over 1 T. in the end), and cook an additional 5 minutes. Stir in chopped cilantro and serve.


Anonymous said...

Yum, I have Alicia's cookbook but have yet to try this one! Looks like a perfect meal for fall day! I also have a small pumpkin left that needs to be eaten!

Healthy on Purpose said...

Looks yummy! I remember this dish in the Kind Diet - I haven't tried it though. Perfect fall dish!!

LittleHouseofVeggies said...

Looks really delicious and wholesome!

Vegolicious said...

This looks very delicious and filling.

I’d love for you to submit one of your beautiful photos, and a link to your post, to my new vegetarian food photo gallery showcasing beautiful and flavorful vegetarian food.

The Green Beet said...

I love this recipe! Same as you, I discovered that the cilantro is crucial to bringing the dish together. Having been forewarned by a friend that the beans can be a bit dull, I came up with my own list of additional ingredients to throw in. This meal is one that leaves the body feeling refreshed, energized, healthy and full without being bloated.

Prairie + Sky said...

I would still love to make it with kobacha squash. I have yet to find one though! Still looking :)

Unknown said...

I love this dish! I've only used azuki beans for desserts, and would love to try your recipe. Have saved it for the coming autumn:)